Lay two long pieces of foil, crossing each other, down. In the middle, pile all the veggies and toss them in a tablespoon or so of olive oil and a couple of tablespoons of teriyaki sauce. Sprinkle with lemon pepper, salt, pepper to taste and form a mound. Lay the fish, skin side down, on top of the veggies. Brush with another tablespoon or so of teriyaki sauce and lay the rest of the citrus slices on top. Seal the foil to form a packet - but leave some room for the steam to circulate.

To grill indoors, heat up a grill pan... or even a regular frying pan big enough to hold the packet and cook over medium heat. To grill outdoors, just place over a spot that is slightly indirect/medium heat. Cook for about 15-20 minutes - until a meat thermometer registers 125* and then take off the heat and close the foil up. Let it rest for about 10 minutes before serving.

In a pot over medium heat, sautee the onion, pepper and garlic until the onion is transparent. Add turkey and break up into bits while stirring as it browns. When the turkey is browned, add tomatoes, salsa and spices, stir until thoroughly mixed and place a lid on the pot and simmer until cooked through.

NOTE: I made this a mild chili because the kids don't like spicy. To spice it up, add some red pepper flakes, diced chili peppers or habaneros to taste.

About

What do Pika's eat? No, I'm not talking about the cute little rodents that live in the mountains of China and the Rockies here in the US. I'm talking about what do I eat? As I try to shed the weight that has crept on the past decade or so, I'll share what I'm making and, when I calculate, the Weight Watcher's points per serving.